There’s nothing like coming home to a delicious dinner after a chilly nine miles in the dark!
Photo (and dinner) courtesy of Corinne Fortin.
Running and food really are inseparable.
Like Airbnb for foodies, a new trend allows diners to enjoy fine meals inside someone’s home.
Cuong Pham’s family left Vietnam by boat in 1979, after his father’s association with U.S. agencies during the war made it too “difficult” to continue living there. Three decades later, Cuong returned to Phu Quoc, an island off the country’s southern coast, to make fish sauce.
Fish sauce is the essential condiment of Southeast Asian cuisine. Made from fermented anchovies, it gives Vietnamese and Thai dishes their distinctive sweet-sour taste. More than 95% of Vietnamese households use fish sauce daily, tossing it into everything from noodles to dipping sauce.
In previous decades, housewives bought unmarked jars at the local market. Today, they’ve developed fierce brand loyalty. Three sauces manufactured by Masan Consumer Corp. make up 76% of the domestic market, which this year is forecast to top $400 million. New York-based private equity firm KKR recently increased its stake in Masan to $359 million—the largest investment a private equity firm has ever made in Vietnam.
But Cuong and the other approximately 90 Phu Quoc producers want consumers to see their fermented condiment as much more than a household staple.
Read more. [Image: Nguyen Huy Kham/Reuters]
Empowering the diner turns out to be one of the greatest benefits, from the restaurant’s perspective. “People who have been coming in for 20 years have told me they have always ordered the same thing,” says Martorano, “simply because they didn’t know what guanciale was or what a certain kind of pasta was.” And the menus also seem to encourage people to spend more: Since they debuted, Martorano says he has seen a 23 percent increase in sales.
Related: The NYPL Menu Collection
Candy is the one that says, ‘Hey, this is a treat. This isn’t really food.’ Candy never says, ‘It’s fiber, it’s vitamins, it’s all-natural, it’s good for you!’ Candy is honest, and says, ‘This is a treat. Look at it as a treat. Enjoy it as a treat.’
A Rutgers University professor explains our obsession with candy.
"I talk to other people, and women especially talk a lot about candy in … a language of sin and guilt and temptation and the sort of penance of the salad. Like, if you fall into the sin of a Snickers bar at lunchtime, you can do penance with salad at dinner," she says.
Fish sauce — that funky, flavor-enhancing fermented condiment — is part of what gives Southeast Asian cooking its distinctive taste. But it turns out, this cornerstone of Eastern cooking actually has a long history on another continent: Europe. And it goes all the way back to the Roman Empire.
I continue to use my food lens when looking for posts. These flags from Australian advertising agency WHYBIN\TBWAT were created to promote the Sydney International Food Festival. The flags use foods native to each nation: basil, pasta and tomatoes on Italy’s flag, Kalamata olives and feta cheese for Greece, tuna and rice for Japan. (That’s France with cheese and grapes.) — heidi
Dishwasher cuisine? NPR dishes on this unique cooking method — with, according to the story, delicious results.
Photo: Maggie Starbard/NPR